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Dry Aged Ribeye & Summer Salad

Dalyah & Guy from Birdeye

Servings

4

Prep Time

20 minutes

Cook Time

20 minutes

Calories

204

Cuisine

American

Category

Dinner

This dry-aged ribeye is the whole summer table in one plate — grilled to perfection, laid over a spicy, herby ahi verde, and topped with a bright summer salad. Truly summer in one bite!

Dry Aged Ribeye & Summer Salad

Ingredients

  • 1 Snake River Farms dry-aged Ribeye

  • Salt and black pepper, to taste

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  • 3 jalapenos, deseeded

  • 1 serrano, deseeded (for more spice leave seeds)

  • 1 cup of Greek yogurt

  • 2 limes juiced

  • 1 tablespoon fish sauce

  • 1 teaspoon salt

  • ½ teaspoon pepper

  • 2 tablespoons parmesan

  • 1 teaspoon honey

  • 2 tablespoon mayo

  • 1 teaspoon aji amarillo paste

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  • 3 plums, roughly cut

  • Variety of summer tomatoes, roughly cut

  • Lemon basil

  • Jimmy Nardello Peppers, grilled & cut

  • Heavy drizzle of olive oil

  • Juice of 1 lemon

  • Salt and pepper to taste

Directions

  1. Blend all your ahi verde ingredients till smooth. Sauce should have a slight kick, be acidic, and salty.

  2. Heavily season the ribeye with salt and pepper all over. Grill to desired temp - we like medium rare. Let your steak rest for at least 10 min.

  3. While your steak is resting char the peppers, season the nardellos with olive oil and salt and papper and char on the grill.

  4. Toss the cut plums, tomatoes, charred peppers with olive oil, lemon juice, salt and pepper.

  5. Layer the plate with ahi verde sauce, sliced ribeye, and the summer salad.